Name: Rustic Crusty Ciabatta Loaves
Prep time: 2 h 40 min
Cook time: 35 min
Total time: 3 h 15 min
Cuisine: Italian
Ingredients: 1 kg bread flour, plus extra for dusting; 12.5 ml instant yeast; 12.5 ml salt; 950 ml lukewarm water

Description

Rustic Crusty Ciabatta Loaves come together with just flour, yeast, salt, and water for an easy homemade bread. Expect a crisp crust, airy texture, and that classic rustic look.

Ingredients

Units Scale

1 kg bread flour, plus extra for dusting
12.5 ml instant yeast
12.5 ml salt
950 ml lukewarm water

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Instructions

In a large bowl, add 1 kg bread flour, 1 tbsp instant yeast, and 1 tbsp salt. Give it a quick mix so the salt isn’t sitting right on the yeast.
Pour in 950 ml lukewarm water and mix with a wooden spoon for about 1 minute.
The dough will be very wet and sticky, almost pourable, and that’s exactly what you want.
Lightly oil some cling wrap and cover the bowl.
Let it rise at room temperature for about 1 hour, or until bubbly and noticeably puffed. If your kitchen is a bit cool, it might need closer to 1½ hours.
Generously flour your work surface and baking tray, or line the tray with parchment paper and dust it well with flour. This dough sticks if you skip this step.
Gently tip the dough out onto the floured surface. Try not to knock out too much air. Sprinkle a little flour on top so it’s easier to handle.
Using a scraper or floured hands, divide the dough into 2 portions.
Gently stretch and nudge each portion into a rough loaf shape.
Don’t knead it. Just gently shape it.
Transfer the loaves onto your prepared baking tray.
Cover loosely with a tea towel and let them rest and rise again for another 30 to 90 minutes.
Preheat your oven to 400⁰F (200⁰C) or 350⁰F (180⁰C) if using fan assist.
Place an oven-safe dish filled with water on the bottom rack while the oven heats, as the steam is what gives you that crisp crust.
Just before baking, use a sharp knife to make 2 or 3 quick slashes on each loaf. Sprinkle a bit more flour on top.
Bake for 35 minutes until golden and crisp.
The bottoms should sound hollow when tapped. If they’re still pale, give them another few minutes.
Let the loaves cool on a rack before slicing, at least 15-30 minutes.

Notes

Created, prepared, tried, and tested by Gail